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Messages - narvin

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The Pub / Re: Goose Island and Anheuser-Busch
« on: April 12, 2011, 09:06:23 AM »
Was he upset?

Is this his way of saying what he thinks Goose Island beers will become now? 


Greg Hall (Of Goose Island), admits to pissing in beer.

TOTALLY inexcusable!

Wow.  Do you think he's "pissed" (sorry) that the family decided to sell?

The Pub / Re: Goose Island and Anheuser-Busch
« on: April 12, 2011, 09:01:51 AM »
Assuming the GI beer remains as good as it is now (and let's not dismiss the possibility that with an improved plant they might even add some better variants to their range)

Brewmaster stepping down, lots of corporate influence on the products they choose to make... yeah, I'm optimistic that that things will stay the same or even improve  ::)

I'm sorry, but if you look at the history of AB-InBev acquisitions, it does not bode well for GI.

Yeast and Fermentation / Re: Ringwood yeast
« on: April 11, 2011, 01:16:34 PM »
And... WLP005

Equipment and Software / Re: Mill motor
« on: April 11, 2011, 08:35:32 AM »
So I bought the motor (177.7 rpm version) and it works great.  No problems with a monster mill 2-roller.  I did buy the larger lovejoy couplings rated for 40 in-lb of torque at McMaster:

6408K123    Flexible Spider Shaft Coupling Hub 3/8" Bore, 1-23/64" OD, without Keyway    $3.62   
6408K712    Flexible Spider Shaft Coupling Hub 1/2" Bore, 1-23/64" OD, with Keyway       $3.62
6408K73    Buna-N Spider for 1-23/64" Outside Diameter Flexible Spider Shaft Coupling Hub   $2.15

I wired it up with a combination single pole / 3 way switch so I can reverse it if necessary, but I haven't had a jam yet.

Very little for my house... a single bottle of something special here and there when I see something I want to try.

Now... how much do I spend on drafts at beer bars?  I'd rather not do that math  :)

The Pub / Re: Duvel at Costco
« on: April 09, 2011, 04:14:19 PM »
Wow!  This gives me an idea... a members only wholesale beer store  ;)

Ingredients / Re: tomato
« on: April 09, 2011, 09:31:25 AM »
Maybe add some clam juice too?

Commercial Beer Reviews / Re: Ommegang Three Philosopher's
« on: April 09, 2011, 09:25:19 AM »
This one was never one of my favorites.  Despite the blending, it seems to lack the complexity of a simpler Trappist dubbed.  I also don't think it ages very well... the year prominently displayed on the labeling seems to encourage vertical tastings that always disappoint.

Commercial Beer Reviews / Re: Canned Microbrews
« on: April 09, 2011, 09:19:16 AM »
Brewer's Art cans their beers now?  Sweet.  I'll have to look for that next time I'm in Baltimore.  

Gotta love a place with a beer called "Ozzy" as the Belgian Golden Strong (go ahead, figure it out).  Too bad they replaced their old tap handle (the metal finger sign: \m/) with a pitchfork.  That always cracked me up.

Bottles and cans are brewed for Brewer's Art up at Sly Fox, I think.  Resurrection is the only one canned so far.  I definitely welcome the trend.

In response to the previous poster, I've never had a good Butternuts anything, but I'm not sure I can blame the cans.

All Grain Brewing / Re: Acidifying the mash
« on: April 08, 2011, 11:20:00 PM »
I'm really just looking for alternatives to carting home 15 gallons of RO water when I want to brew a pilsner.  It's mostly the bicarbonates I want to eliminate, since the other mineral levels are fine for a German pils.  I have 10% phosphoric acid that I bought from NB a few years ago... never used it much thanks to some "advice" that's been going around  :)

All Grain Brewing / Re: Acidifying the mash
« on: April 07, 2011, 10:04:04 PM »
So, using phosphoric acid results in an insignificant amount of phosphate compared to what's already in the mash.  Seems like this would have no flavor impact on the finished beer.   What's the advantage of using slaked lime to remove bicarbonates instead?  Seems like a lot of work (precipitating the chalk overnight, racking off of it) for a process that also removes Calcium.

Commercial Beer Reviews / Re: Orval - disappointed
« on: April 07, 2011, 07:40:31 AM »
Just because it's funky doesn't mean it's Belgian.  I've had bottles of Orval that have been terribly off.  It shouldn't smell like a urinal cake.   >:(

Absolutely.  Any beer can be off sometimes, especially when it comes from overseas and wasn't stored properly.

I'd keep trying to see if the one you got was representative. 

Equipment and Software / Re: Cold Crashing & Air Locks
« on: April 06, 2011, 05:27:24 PM »
I don't use caps because I don't have a cap that fits and don't see a need to find one.  If you use a one-piece airlock and only fill it a bit, you won't have any problem.  Only air bubbles will enter... not ideal, but air will enter when you take the cap off as well.

General Homebrew Discussion / Re: I've never had a Kolsh
« on: April 06, 2011, 05:18:33 PM »
Brew it..... you'll like it. In fact, it'll cure you from ever wanting to try lagering.

If you don't lager your Kölsch, how will you get it clear?  ;)

Commercial Beer Reviews / Re: Orval - disappointed
« on: April 06, 2011, 05:10:47 PM »
After hearing many of my brewing and beer loving friends sing the praises of Orval I tracked a bottle of it down.  I cracked it a few minutes ago and must say, I was not only underwhelmed but I was genuinely disappointed by it.  I found it to be very dry (not a bad thing) and quite crisp (also not a bad thing) but it had a really funky aftertaste.  I would call it acidic, appley and almost solvent-like.  I tried it several times and came up with the same taste time after time.  I cleansed my palette, gave it a rest and tried again a few minutes later.  Same thing.  If not for the aftertaste I feel like I would really enjoy it.

Was it just a funky bottle?  Should I give it another try?  Or is it really meant to taste this way?  From how much other folks were talking it up I feel like I'm a bad beer lover for not liking it. :(

It is meant to taste that way  :)

That being said, the amount of funk, acidity, bitterness, and even malt color vary from year to year and depending on how long it has been aged.  The "barnyard" funk of brettanomyces is the common thread in every bottle, though.  It can be an acquired taste; you may want to try other beers that have brett in them to compare.

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